Tangy Lemon Cheesecake Recipes
LEMON DREAM CHEESECAKE
Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. -Bonnie Jost, Manitowoc, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 396 calories, Fat 29g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 286mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 7g protein.
CLASSIC TANGY LEMON CHEESECAKE
This recipe was passed on to me by a farmers wife Barbara nearly 50 years ago, they had seven children so be prepared as this makes a big pie! Its a beautiful cheesecake with a wonderful tangy lemon taste and its light not heavy at all and the gingernut biscuit pie crust give it a wonderful contrast of flavours .
Provided by JoyfulCook
Categories Cheesecake
Time 40m
Yield 8-9 serving(s)
Number Of Ingredients 9
Steps:
- Crush the biscuits (if you can not get ginger flavour use a plain biscuit) and add the warmed margarine and mix well - line a 28cm inch pie dish with the biscuit mix and bake at 175c for 10 minutes.
- Dissolve Jelly in boiling water, allow to cool and add the zest and juice of two lemons (average sized).
- Beat the evaporated milk so that it forms slight peaks and looks fluffy add about a third to the room temperature cream cheese and beat until it becomes creamy then add the rest of the milk, lastly add the sugar and vanilla.
- Add the creamed mixture to the jelly - mixing well - using the beaters for a few seconds on low will be perfect and pour into the pie crust.
- Chill in the Fridge either overnight or for 4 hours. Decorate and enjoy.
- You can make two smaller pies and they freeze really well.
Nutrition Facts : Calories 492.2, Fat 34.2, SaturatedFat 12.1, Cholesterol 35.5, Sodium 743.9, Carbohydrate 35.7, Fiber 0.9, Sugar 13.6, Protein 12.1
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